Penggunaan Tepung Kunyit (Curcuma domestica) dalam Ransum yang Mengandung Black Garlic terhadap Performa Ayam Broiler
Abstract
ABSTRACT. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung kunyit (Curcuma domestica) dalam ransum yang mengandung black garlic terhadap performa ayam broiler. Materi yang digunakan dalam penelitian ini adalah ayam broiler umur sehari (DOC) sebanyak 200 ekor dari strain New Lohman MB 202, tepung black garlic, tepung kunyit, ransum komersial nonantibiotic produksi Japfa Comfeed serta 20 unit kandang beserta perlengkapannya. Ayam broiler dibagi dalam 5 perlakuan dengan 4 ulangan, setiap ulangan terdiri dari 10 ekor. Perlakuan yang diberikan adalah P0= 100% ransum komersial tanpa antibiotik, P1= P0+3% black garlic, P2=P1+0.5% tepung kunyit, P3=P1+1.0 tepung kunyit dan P4= P1+1.5% tepung kunyit sedangkan untuk periode akhir semua ayam pada perlakuan P1, P2, P3 dan P4 hanya diberikan ransum komersil yang mengandung black garlic. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL). Peubah yang diamati adalah konsumsi ransum, pertambahan bobot badan, konversi ransum, bobot karkas dan morfometrik usus halus. Pengaruh yang nyata perlakuan terhadap peubah yang diamati dilanjutkan dengan uji Jarak Berganda Duncan. Hasil analisis ragam menunjukkan bahwa penggunaan tepung kunyit dalam ransum yang mengandung black garlic berpengaruh tidak nyata (P>0.05) terhadap semua peubah yang diamati. Disimpulkan bahwa penambahan tepung kunyit sampai 1.5% dalam ransum yang mengandung black garlic pada fase awal tidak dapat digunakan untuk meningkatkan performa ayam broiler.
(The use of turmeric flour (Curcuma domestica) in rations containing black garlic on broiler chicken performance)
ABSTRAK. This study aims to determine the effect of using turmeric flour (Curcuma domestica) in rations containing black garlic on broiler performance. The material used was 200 DOC broilers, which were divided into 5 treatments with 4 replications where each replication consisted of 10 chickens. Treatment consisted of P0 = 100% commercial ration without antibiotics, P1=P0+3% black garlic, P2=P1+0.5% turmeric flour, P3=P1+1.0 turmeric flour, and P4= P1+1.5% turmeric flour. These treatments were offered during the starter phase. During the finishing period, all chickens groups P1, P2, P3 and P4 were fed rations containing 100% commercial feed and 3% of black garlic. This study was designed using a completely randomized design (CRD), if there is an effect on the treatment, it will be further tested with Duncan's test. The observed variables were ration consumption, body weight gain, ration conversion, carcass weight, and small intestine morphometrics. The results of the analysis of variance showed that the use of turmeric flour in rations containing black garlic had no significant effect (P>0.05) on all observed variables. It is concluded that the addition of turmeric flour up to 1.5% in the ration containing black garlic during the starter phase had not been able to improve the performance of broiler chickens.
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DOI: https://doi.org/10.17969/agripet.v22i1.23581
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